Dragon Buffet Liu

Inspector notes: Observed the proper levels of storage not being followed in multiple reach in coolers such as whole shell eggs and shrimp stored below raw chicken and cut ready to eat fruits stored next to raw shrimp. Informed PIC of the improper storage and provided a work aid for future reference. Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetable...

Inspector notes: Observed the cold holding items on the self serve buffet line temping above 41 degrees or below. The ice bath they were placed in was melted. Instructed the PIC to be more diligent in monitoring the ice levels in the unit to maintain the proper temperatures. PIC had the unit replenished with ice to bring the temperatures down. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temp...

Inspector notes: Observed very little date marking provided on the items in cold storage. Informed the PIC that items must be properly date marked when they are prepared to insure proper discard and usage timeframes. Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Ex...

Inspector notes: Observed multiple containers of various foods stored uncovered throughout the facility. PIC was instructed that items must be protected from overhead contamination when in storage. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;